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Corn Vegetable Medley

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Submitted by nastycougar

YIELD

6 servings

PREP

5 min

COOK

35 min

READY

45 min

Ingredients

1 1
CAN CAN SOUP, GOLDEN CORN *
½ 118
CUP ML MILK
2 473
1 237
CUP ML CARROTS
sliced
1 237
½ 118
CUP ML CHEDDAR CHEESE
shredded

Directions

In saucepan, heat soup and milk to boiling, stirring often.

Stir in vegetables.

Return to boiling.

Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often.

Stir in cheese. Heat through.

Reduce cooking time to 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 67 49% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 92mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 85% Vitamin C 52%
Calcium 11% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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